Yeast Congress

Allied Academic Publication is an amalgamation of several esteemed
academic and scientific associations known for promoting scientific
temperament. Established in the year 1997, Andrew John Publishing Group is a
specialized Medical publisher that operates in collaboration with the
association and societies. This
publishing house has been built on the base of esteemed academic and research
institutions including The College of Audiologists and Speech Language
Pathologists of Ontario(CASLPO), The Association for Public Safety
Communications Officials of Canada (APCO), The Canadian Vascular Access
Association (CVAA), The Canadian Society of Internal Medicine (CSIM), The
Canadian Hard of Hearing Association (CHHA), Sonography Canada, Canadian
Association of Pathologists (CAP-ACP) and The Canadian Association of
Neurophysiologic Monitoring (CANM).

Allied Academies invites all the participants from all over the
world to attend “World Yeast Congress” during May 21-22 2018 in Montreal, Canada, which includes prompt Keynote Presentations, Special Sessions,
Workshops, Symposiums, Oral talks, Poster Presentations and Exhibitions.

Yeast Congress 2018 welcoms you to attend the World Yeast
Congress to be held on May 21-22, 2018 at the beautiful city of Montreal, Canada with the theme “Unravel the Spearheads of Yeast Genetics”. The Yeast
Genetics Meeting is the premier meeting for students, postdoctoral fellows,
research staff and principal investigators studying various aspects of
eukaryotic biology in yeast. This meeting will examine the basic physiology and
metabolism of industrial yeast strains. New genetic tools and approaches have
opened up new possibilities for reprogramming pathways to produce novel
products in yeast and there will be a particular focus on yeast cell factories.
All the delegates coming here won't miss the chance to meet and create network
with the giants in the field of Mycology, where you can build relationships
that are key to future collaborations.

The awesome power of
yeast genetics is partially due to the ability to quickly map a
phenotype-producing gene to a region of the S. cerevisiae genome. For the past
two decades S. cerevisiae has been the model system for much of molecular
genetic research because the basic cellular mechanics of replication,
recombination, cell division and metabolism are generally conserved between
yeast and larger eukaryotes, including mammals.

Moleculargenetics is the field of biology and genetics that studies the
structure and function of genes at a molecular level. The study of
chromosomes and gene expression of an organism can give insight into
heredity, genetic variation, and mutations.

Aging is not typically measured by time in yeast,
but rather by the number of divisions an individual cell completes before it
dies. An individual cell is easy to follow from birth to death because yeast
divides asymmetrically by budding off new daughters. Unlike their mothers, the
daughters start from scratch, having the potential for a full life span. Thus,
individual cells are mortal, while the yeast population is immortal. The
probability that a cell will continue dividing decreases exponentially as a
function of the number of completed divisions. Thus, mortality rate increases
exponentially with age. However, it plateaus at older ages in similarity to
what has been observed in other species. Yeasts undergo a variety of changes as
they age, and some of these are clearly detrimental. In view of this, it is
reasonable to speak of an aging process. In practical terms, yeast life span is
measured by observing individual cells periodically under a microscope and
removing buds with a micro-manipulator.

Apoptosis is an evolutionally conserved cell
suicide program used by an organism to selectively eliminate dangerous,
superfluous, or damaged cells. The phenomenon of yeast cells undergoing
apoptosis has long been controversial, in part because of doubts of whether
cell suicide could constitute an evolutionary advantage for unicellular
organisms.

Autophagy
refers to a group of processes that involve degradation of cytoplasmic
components including cytosol, macromolecular complexes, and organelles, within
the vacuole or the lysosome of higher eukaryotes.

Session: Fermentation and BiotechnologyHumans have taken advantage of the metabolism in a tiny fungus
called yeast to create beer and wine from grains and fruits. Yeast Biotechnology can be defined as the application of yeast to the development of
industrial products and processes. Fermentation now is used in various fields
such as bread making, wine brewing, chocolate production, probiotics etc.,

Research is currently focusing on the transformation of new raw
materials into biofuels. To date, yeast is the best micro-organism to produce
alcoholic fermentation from simple sugars. Humans, with centuries of experience
in this field in baking, wine-making or brewing, have very effective strains
available to them. They are now used to make biofuels from renewable
agricultural products - beet, sugar cane, molasses and other amylased products.
Research is currently focusing on the transformation of new raw materials into
biofuels.

There are interesting opportunities to isolate or generate yeast
variants that perform better than the currently used strains. Therefore there
is the need of different strategies of strain selection and improvement
available for both conventional and nonconventional yeasts. Exploiting the
existing natural diversity and using techniques such as mutagenesis, protoplast
fusion, breeding, genome shuffling and directed evolution to generate
artificial diversity, or the use of genetic modification strategies to alter
traits in a more targeted way, have led to the selection of superior industrial
yeasts. Furthermore, recent technological advances allowed the development of
high-throughput techniques, such as ‘global transcription machinery
engineering’ (gTME), to induce genetic variation, providing a new source of
yeast genetic diversity.

The humanized yeast model has emerged as a powerful tool in
large-scale screenings directed to target human proteins. The high degree of
cellular processes conservation between the yeast Saccharomyces cerevisiae and
higher eukaryotes has made this microorganism a valuable cell model to study
the pathobiology of several human diseases.
The yeast target-based approach can be highly useful in the first-line
screening of potential active compounds to be tested in more complex cellmodels.

It refers to the bioremediation or biodegradation of contaminants
and hazardous pollutants in the environment using yeast. Environment is under
great stress due to industrialization and human interfering on the limited
natural resources. Bioremediation is an increasingly popular method using
microbial strains and their enzymes for degrading waste contaminants such as
chlorinated pesticides or other pollutants to protect the environment from
pollution. Bioremediation is based on biodegradative processes related to
microbial population dynamics in soil or water and its ability to consume
xenobiotic as carbon source.

Food spoilage due to bacteria and\or yeast contamination can be a
costly problem for the food industry. Recent progress in DNA analysis has
enabled rapid, accurate yeast identification methods to be developed. Armed
with this precision identification it is possible to predict and eliminate the
source of contamination. Some yeast are psychrophilic, and so they can grow at
relatively low temperatures. In fact, the fermentation of wine and beer is
often carried out at temperatures near 40°F. Because some kinds are
psychrophiles, they can create a spoilage problem in meat coolers and other
refrigerated storage areas. Because they can grow under conditions of high salt
or sugar content, they can cause the spoilage of certain foods in which
bacteria would not grow. Foods produced by the bacterial fermentation process,
such as pickles and sauerkraut, can also be spoiled by yeasts which interfere
with the normal fermentative process. While certain yeasts are pathogenic, yeast
infections are much less common than bacterial infections. Foodborne illness continues to be an urgent
issue across the globe. The epidemiology of foodborne disease is changing. New
pathogens have emerged, and some have spread worldwide. These pathogens cause
millions of cases of sporadic illness and chronic diseases, as well as large
and challenging outbreaks over many states and nations.

Every cell has developed mechanisms to respond to changes in its
environment and to adapt its growth and metabolism to unfavourable conditions.
The unicellular eukaryote yeast has long proven as a particularly useful model
system for the analysis of cellular stress responses, and the completion of the
yeast genome sequence has only added to its power.

Most yeast infections are caused by a type of yeast called Candida
albicans. Yeast is a fungus that normally lives in the vagina in small numbers.
A vaginal yeast infection means that too many yeast cells are growing in the
vagina. These infections are very common. When something happens to change the
balance of these organisms, yeast can grow too much and cause symptoms. Vaginal
yeast infections aren’t considered a sexually transmitted infection (STI).
Sexual contact can spread it, but women who aren’t sexually active can also get
them. Once you get a yeast infection, you’re also more likely to get another
one.

Nuclear RNA processing requires dynamic and intricately regulated
machinery composed of multiple enzymes and their cofactors. Much progress has
been made recently in describing the 3D structure of many elements of the
nuclear degradation machinery and its cofactors. Similarly, the regulatory
mechanisms that govern RNA processing are gradually coming into focus. Such
advances invariably generate many new questions, which we highlight in this
Yeast Congress 2018.

Yeast provides a flexible and rapid genetic system for studying
cellular events. With an approximate generation time of 90 min, colonies
containing millions of cells are produced after just 2 d of growth. In
addition, yeast can propagate in both haploid and diploid forms, greatly
facilitating genetic analysis. Like bacteria, haploid yeast cells can be
mutated to produce specific nutritional requirements or auxotrophic genetic
phenotypes, and recessive lethal mutations can either be maintained in haploids
as conditional lethal alleles (e.g., temperature-sensitive mutants), or in
hetero zygotic diploids, which carry both wild-type and mutant alleles.

Market Projection on Yeast

Yeast is a fermenting and leavening agent. Based on type, yeast is
segmented into baker's yeast, brewer's yeast, feed yeast, industrial yeast,
bio-ethanol yeast, and wine yeast. Yeast is used in various end-use applications
in the Food and Beverages, Feed and other sectors.

One key trend upcoming in this market is the growing demand for
bio-ethanol as fuel because of the low
availability of fossil fuel and an increase in the number of ethanol/gasoline
flex-fuel cars.

The other important cause is rise in demand for convenience food
products is one of the factors contributing to the market growth. The products
containing yeast reduce the cost of time associated with food consumption and
increase the quantity and variety of foods consumed.

Further, the report states that one of the major challenges
confronting the market is the stiff competition in the procurement of raw
materials. The shortage of molasses also triggered competition among
manufacturers worldwide.

Yeast Markets in the World to 2019 - Market Size, Development, and Forecasts

The expansion of the global yeast industry is forecast to reach
4.4% p.a. in the coming years. Between 2008 and 2014 the market increased with
an average annual growth of 8.0%. Currently, active yeasts account for 70.2% of
the global demand while inactive yeasts have a 29.8% share of the market.

Europe, China, Japan, Mexico, Turkey and the United States
represent the largest yeast markets while the strongest annual growth is
forecast to occur in Morocco (20.2%), Senegal (17.4%), Kenya (16.5%), Rwanda
(10.1%) and Bolivia (9.0%).

Yeast Markets based on Types

Global baker's yeast market: The baker’s yeast market is expected
to grow at a CAGR of close to 9% during the forecast period. The growth of the
global baker's yeast market is directly linked to the increasing consumption of
processed food, especially bakery items.

The global bakery market is expected to grow at a CAGR of more
than 7% during the forecast period. China is experiencing high growth in the
baker's yeast market due to increase in the demand for bakery products in both
retail and food services.

Global brewer's yeast market:The brewer’s yeast market is
expected to grow at a CAGR of 9% during the forecast period. This market is
mainly driven by the growing demand for alcoholic beverages, which use yeast
during the fermentation process. It is considered a probiotic as it contains
nutrients, such as chromium, vitamin B, protein, selenium, potassium, iron,
zinc, and magnesium.

Global feed yeast market: The feed yeast market is expected to
grow at a CAGR of over 9% during the forecast period. Feed yeast is a
cost-effective nutritive supplement for animals with negligible harmful
effects.

Global industrial yeast market:The industrial yeast market is
expected to grow at a CAGR of close to 8% during the forecast period. Yeast is
widely used for various applications in industrial biotechnology. Various
players in the market are coming together to develop improved industrial yeast strains.

Competitive landscape and key vendors

The global market for baking ingredients is highly fragmented and
is characterized by the presence of large and small vendors. The market is
highly competitive, with all players competing to gain a greater market share.
Intense competition and frequent changes in consumer preferences constitute
significant risks for vendors. These vendors compete on the basis of numerous
factors such as price, quality, product differentiation, distribution, and
promotion. Vendor performance in the global baking ingredients market may be
impacted by the changing consumer spending pattern and preferences due to
increasing disposable incomes and changing lifestyles.